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CANNING RECIPE: Lesley’s Salsa

8-jalapenos  finely chopped (remove seeds for mild salsa)
1- habanero, seeded and finely chopped
7-cups prepared tomatoes (7-8 medium or 4 ½-lbs)
2-cups coarsely chopped onions
1-cup coarsely chopped green bell pepper
3-cloves garlic, minced
1-5oz can tomato paste (up to 2 cans depending on desired thickness)
¾-cup white vinegar
½-cup loosely packed fresh chopped cilantro
1-tsp cumin
1-tbsp pickling salt
1-tsp cayenne (optional)
1/8 to 1/4-cup limejuice to taste after it’s cooked
Lesley's Salsa

Remove the seeds and finely chop the jalapenos
If using fresh tomatoes, blanch, peel and coarsely chop (measure to 7-cups)
Combine all ingredients except lime juice in a large stainless steel saucepan
Bring to a boil and boil gently about 30 minutes until desired consistency
Add limejuice to taste
Ladle hot salsa in clean and sterilized canning jars leaving ½” headspace
Remove air bubbles with non-metallic spatula and wipe jar rim 
Top with hot lid and rings, finger tight
Process in boiling water canner for 20 minutes

Yields 5 pints